Name: Ferrero Rocher Cupcakes: Amazing Chocolate Cupcakes You'll Love
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 100 g all-purpose flour; 40 g cocoa powder, sifted if clumpy; 1 teaspoon baking powder; ¼ teaspoon salt; 110 g flavourless oil; 50 g granulated sugar; 50 g brown sugar; 1 large egg, room temperature; 170 g milk (dairy or non-dairy); 50 g Nutella hazelnut spread, warmed until pourable; 215 g unsalted butter, softened; 90 g powdered sugar; 30 g dark chocolate, melted; 8 Ferrero Rocher chocolates; Roughly crushed hazelnuts

Ingredients

Units Scale

100 g all-purpose flour40 g cocoa powder, sifted if clumpy1 teaspoon baking powder1/4 teaspoon salt110 g flavourless oil50 g granulated sugar50 g brown sugar1 large egg, room temperature170 g milk (dairy or non-dairy)50 g Nutella hazelnut spread, warmed until pourable215 g unsalted butter, softened90 g powdered sugar30 g dark chocolate, melted8 Ferrero Rocher chocolatesRoughly crushed hazelnuts

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Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

2. Whisk together the flour, cocoa powder, baking powder, and salt.

3. In another bowl whisk together the oil, granulated sugar, brown sugar, and egg until smooth.

4. Alternate adding half of the dry ingredients and half of the milk, mixing after each addition. Repeat with the remaining ingredients until just combined.

5. Fill the cupcake liners about three-quarters full and bake for 30–35 minutes. Cool completely.

6. Cut a small hole in the center of each cupcake and fill with warmed Nutella.

7. Beat the softened butter for 10 minutes, add powdered sugar and beat for 5 minutes, then add melted dark chocolate and beat until fluffy.

8. Pipe the chocolate buttercream onto each cupcake, top with one Ferrero Rocher chocolate, and sprinkle with crushed hazelnuts.

Notes

Warm the Nutella slightly before filling the cupcakes.

Use dark chocolate for the buttercream to balance the sweetness.

Beat the butter for the full recommended time to create a light, fluffy frosting.

Store cupcakes in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.

Author: Rita
Prep Time: 1 hour 15 minutes
Cook Time: 35 minutes
Category: Chocolate Mug Cakes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 540
Sugar: 29 g
Sodium: 152 mg
Fat: 41 g
Saturated Fat: 19 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 43 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 80 mg